Sea Bass Fillet with Lemon Risotto

Lemon Risotto

• 1
  Heat the oil in a pan and sauté the shallot and garlic.
• 2
  Add the rice and sauté, stirring constantly, until translucent. Add lemon zest and thyme.
• 3
  Add wine and lemon juice and reduce completely. Then, add the vegetable broth, stirring constantly, so that the rice is always just covered with liquid. Simmer for approx. 25 min until the rice is creamy and al dente.
• 4
  Finally, stir in butter and Parmesan.

Sea Bass

• 1
  First, season the fish fillets. Place the flour on a plate and heat the butter in a pan.
• 2
  Dredge the fish fillets in flour, shaking off any excess. Then place the fillets skin-side up in the pan and fry for approx. 1 min. Then flip the fillets, add the sage, and finish frying for approx. 2 min.
• 3
  Now, simply serve together with the lemon risotto and enjoy.